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Beef and Vegetable Soup

Jen Paleracio
Hearty soup
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course

Equipment

  • Soup Pot
  • Cooking spatula
  • Soup Ladle

Ingredients
  

  • 1 pound ground beef, you can use any meat you like
  • 2 red potatoes, peeled, cut into cubes
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 carrot, peeled, diced
  • 1 bell pepper, deseed, diced
  • 1 yellow onion, chopped
  • 2 roma tomatoes, deseed, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable stock, you can use beef stock
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon salt, add more to taste
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1/2 teaspoon red chili pepper flakes, add more for more heat

Instructions
 

  • Heat the pot with oil. Saute garlic and onion for a minute or until the onion is tender.
  • Add salt, smoked paprika, dried oregano, garlic powder, and red chili pepper flakes, stir to combine.
  • Add ground beef, stir and cook through. Add tomato paste and soy sauce, stir to mix well. Add the potatoes, saute for a couple of minutes before adding the rest of the veggies.
  • Add the rest of the vegetables, stir to combine. Add the vegetable stock, stir, cover, lower the heat, simmer for 5 minutes or until the potatoes are tender. Serve warm. Option squeeze lime and garnish with cilantro if you like.